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Author Notes:These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. They're great with a salad. They're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies.

Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.
—Jill @ Sew French

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Makes 12 cakes

4 cups of cooked couscous prepared according to the package directions (approximately one box of Near East Original Plain Couscous)

3 large eggs

2 large egg yolks

4 large scallions, minced

Zest of one lemon

A generous 1/3 cup of shredded cheese. Use a mild cheese such as mozzarella.

4 tablespoons of self rising flour

1 teaspoon of ground cumin

1/2 teaspoon of ground cinnamon (optional)

1/2 teaspoon of dry Harissa Spice, a drizzle of sriracha sauce or some ground red pepper to taste

Cook the couscous according to the package directions. Fluff with a fork and set aside to cool. Add the minced scallions, the shredded cheese, lemon zest, cumin, cinnamon, harissa and dried mint. Salt to taste. Take a taste, add more salt if needed. Mix in the eggs, egg yolks and self rising flour.
Heat some olive oil in a large nonstick fry pan. I use a measuring cup to form the cakes. Using a 1/3 measuring cup, scoop up some of the mixture. Press the mixture into the measuring cup and then release the cake into your hand and pat down a little. Place the cakes in the pan. Brown on one side and then flip to brown them on the other. Be careful not to overcook them or they'll be dry. Serve with suggestions and enjoy!